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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
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Elevate your weeknight dinners with this vibrant Grilled Shrimp Bowl featuring creamy avocado, zesty corn salsa, and a luscious sauce. This dish combines smoky grilled shrimp with a refreshing medley of flavors, making it perfect for busy evenings or meal-prepping lunches. The delightful balance of fresh ingredients and robust seasonings transforms a simple bowl into a fiesta of taste. Enjoy it over rice, quinoa, or cauliflower rice for a satisfying meal that is both nutritious and indulgent.

Ingredients

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  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh chopped cilantro (for garnish)
  • 1 1/2 cups corn (fresh, frozen, or canned)
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped green onions
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • Salt to taste
  • 2 ripe avocados
  • Juice of 1/2 lime
  • Salt and pepper to taste
  • 1/2 cup mayo or Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp hot sauce (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tbsp chopped cilantro
  • Salt to taste
  • Cooked rice, quinoa, or cauliflower rice

Instructions

  1. In a bowl, mix together the olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the shrimp in this marinade until they are well-coated. Let the shrimp sit for 15–20 minutes to absorb all those tasty flavors.
  2. In another bowl, combine the corn, diced red bell pepper, chopped green onions, cilantro, lime juice, and salt. Mix well and chill in the refrigerator while you prepare other components.
  3. In a separate bowl, scoop out the avocado flesh into the bowl. Add lime juice along with salt and pepper. Mash gently until creamy but still slightly chunky.
  4. In a mixing bowl, whisk together mayo (or yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, cilantro, and salt. Adjust thickness by adding a splash of water if necessary.
  5. On medium-high heat, preheat your grill or grill pan. Place marinated shrimp on the grill; cook for about 2–3 minutes per side until they turn pink and are lightly charred.
  6. To serve, start with a base of cooked rice or quinoa in each bowl. Top generously with corn salsa followed by avocado mash. Add grilled shrimp on top and drizzle with creamy sauce. Garnish with fresh cilantro before serving.

Nutrition

Find it online: https://bestbakingguide.com/grilled-shrimp-bowl-with-avocado-corn-salsa-creamy-sauce/